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1
Heat the oven to 200 celsius. Tear or cut mushrooms into even sized pieces, mix with 1 tbsp coconut oil, a pinch of salt, black pepper & thyme. Spread out on a baking tray lined with parchment paper and roast for 25 minutes.
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2
While the mushrooms are roasting prepare the rest of your ingredients. Tear your bread, mix with a tsp coconut oil, spread on a lined baking tray lined and toast for about 10 minutes until they start to become crispy and become golden. Once ready set aside.
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3
Make the cashew cream, blend all ingredients in high speed blender until smooth- about 2 minutes. Taste for seasoning and transfer to a jar or serving dish, this will make more than you need for the salad but it keeps well and is a great condiment to have in the fridge!
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4
Finely chop the kale and massage with a tablespoon of olive oil and the juice of half and a lemon.
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5
Peel and slice your shallots and cut your cauliflower into bite size pieces. Heat a small frying pan, add 2 tbsp coconut oil. Add the shallots and cook for about 3-5 minutes until they become crispy but careful they don't burn. Transfer to a plate lined with kitchen roll. In the same pan add your cauliflower and a splash of water. Cook for about 10 minutes, you want the cauliflower to begin to golden on the outside and soften slightly but remain crunchy. You may need to add a splash more of the coconut oil and water if the pan becomes too dry. Transfer the shallots, cauliflower and bread to the bowl with your kale, season and mix.
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6
Once the mushrooms are ready, remove from the oven transfer to a bowl and mix with 1 clove grated garlic and your white balsamic, then transfer to mix through with your kale.
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7
To serve take a tablespoon of the truffle cream and smudge across your serving plate. Top with salad and a sprinkle of sunflower seeds.
